How to Store Spices So They Stay Fresh Longer

Short answer: keep spices in small airtight jars, in a cool, dark cupboard or drawer away from the stove, oven, dishwasher and sunny windows. Buy them whole when you can and grind as you go. Write the date on each jar. Stored like this, whole spices stay good for 3 to 4 years, ground spices for 2 to 4 years, and dried herbs and blends for 1 to 3 years.

Old spices are rarely unsafe. They just get weak and dusty, and then your food tastes flat no matter how much you add. Here is how to keep them fresh for as long as possible, and how to tell when a jar is past its best.

How long do spices last?

These are the shelf life ranges McCormick gives in its guide to how long spices last:

Type	How long it stays good	Examples
Whole spices	3 to 4 years	Cumin seeds, cinnamon sticks, peppercorns, nutmeg, cloves
Ground spices	2 to 4 years	Ground cumin, paprika, ground ginger, turmeric
Dried herbs	1 to 3 years	Oregano, thyme, dried mint, bay leaves
Seasoning blends	1 to 3 years	Ras el hanout, curry powder, chili powder
Vanilla extract	Indefinitely	Pure vanilla extract
Other extracts	2 to 3 years	Almond, lemon, orange

Two things to keep in mind. First, those numbers assume the spices were fresh when you bought them and stored well since. Second, spices sold loose or in big bags may already have been sitting for a while, so treat the clock as starting earlier.

The four things that ruin spices

The flavor in a spice comes from aromatic oils. Anything that pulls those oils out or breaks them down makes the spice weaker. There are four main culprits.

1. Heat

The shelf right above the stove looks handy, and it is the worst spot in the kitchen. Every time you cook, the jars warm up, and that repeated heat drives the aroma out. The same goes for the cupboard next to the oven, above the dishwasher, or beside the kettle.

2. Light

Sunlight fades spices fast. You can see it happen with red and yellow spices: paprika turns brown, turmeric goes dull, and saffron loses its color. Clear jars on an open shelf look lovely, but only keep them there if the shelf never gets direct sun.

3. Air

Oxygen slowly dulls the oils. A jar that is half empty holds more air than spice, so small jars are better than big ones. Close lids tightly, and do not leave spices in torn paper or open plastic bags.

4. Moisture

This is the one people do not think about. Shaking a jar straight over a steaming pot lets steam into the jar, and the spice starts to clump. Measure into your hand or a spoon away from the pot, and always use a dry spoon. Clumps in a ground spice are usually a sign that moisture got in.

The best containers for spices

• Glass jars with tight lids. Easy to clean, they do not hold smells, and you can see what is left. Small jars of about 4 ounces (120 ml) are plenty for most spices.
• Metal tins. They block light completely, which is good for paprika and saffron.
• Dark or amber glass. A nice middle ground if your jars live on an open shelf.
• The original jar. Supermarket jars with tight lids are fine. Just keep them away from heat and light.

Plastic bags are fine for a few days while you get the spices home, but move them into a jar as soon as you can.

Where to keep them

The best place is a cool, dark cupboard or drawer that is not next to anything hot. A drawer works especially well: lay the jars on their side with the labels facing up, and you can see everything at once.

If you cook a lot, keep the five or six spices you use every day within easy reach, and put the rest further away. In a Moroccan kitchen, that front row usually holds cumin, sweet paprika, ground ginger, turmeric, black pepper and cinnamon. Our guide to Moroccan spices explains what each one does in a dish.

Should you keep spices in the fridge or freezer?

Most spices do not need it, and the fridge can do more harm than good. Every time you take a cold jar out into a warm kitchen, a little water condenses inside, and moisture is exactly what you are trying to avoid.

The freezer is useful in one case: when you bought a big bag you will not use for months. Keep the extra sealed in the freezer and refill a small jar from it when needed. Let the bag come to room temperature before you open it, so no water forms on the spice.

Some cooks also keep paprika and ground chili in the fridge to slow the fading. If you do, keep the jar tightly closed and put it back quickly.

Buy whole and grind as you go

Whole spices hold on to their oils much longer than ground ones, because the oils are locked inside the seed or bark. Grinding breaks them open, and from that point the aroma starts to fade.

You do not need to grind everything, but it is worth it for the spices you use most:

• Cumin and coriander seeds: toast them in a dry pan for a minute or two until fragrant, let them cool, then grind.
• Black pepper: a pepper mill makes a bigger difference than almost anything else on this list.
• Nutmeg: grate a whole nutmeg on a fine grater as needed. It keeps for years.
• Anise and fennel seeds: grind them just before you bake. Moroccan sweets like sellou and chebakia use both seeds and sesame, and fresh-ground seeds give them a much stronger smell.

A small coffee grinder kept only for spices, or a mortar and pestle, does the job.

Storing spices from a Moroccan market

If you have ever walked through a spice market in Morocco, you know the piles and cones of ground spices stacked at every stall. Buying there is half the fun. Getting them home and keeping them fresh is the other half.

• Move them into jars as soon as you get home. Market spices usually come in thin plastic or paper bags that let air and smells through.
• Use blends first. A ground blend like ras el hanout has dozens of tiny ground pieces, and it loses its aroma faster than single spices. Use it within a few months for the strongest smell. If you want a fresher batch, you can make ras el hanout at home in small amounts.
• Look after the saffron. Saffron is the most expensive thing in your spice drawer, so give it a small airtight tin or jar, keep it in the dark, and away from heat. Threads keep their flavor much longer than powder.
• Do not overbuy cumin and paprika. You will use them often, so they turn over quickly anyway. Buying a fresh small bag more often beats one huge bag that goes dull.

How to tell if a spice is past its best

You do not need to check the date first. Use your senses:

1. Smell it. Rub a pinch between your fingers. If you have to search for the smell, it is too weak to flavor your food.
2. Look at it. Faded color is a clear sign, especially for paprika, chili, turmeric and dried herbs.
3. Taste a tiny bit. A fresh spice has a clear, strong taste. A tired one tastes like dust.

Throw a spice away if you see mold, if it is damp and caked solid, or if you find tiny webs, larvae or small moths in the jar. Pantry moths, like the Indian meal moth, love dried foods, and they spread from one container to the next.

Can old spices make you sick?

In most cases, no. A spice that stayed dry and shows no mold or bugs is just weaker. You can still use it, but you will need more of it to get the same flavor, and the taste may be a little flat. The best-by date on a jar is about quality, not safety.

A simple routine that keeps spices fresh

• Write the month and year on every new jar with a piece of tape or a marker.
• Once a year, do the smell test on the whole drawer and replace anything that has faded.
• Buy small amounts of spices you rarely use.
• Keep a short list on your phone of what you have, so you do not end up with three jars of cinnamon.

If you are setting up a spice drawer from scratch, our list of spices every kitchen should have is a good place to start. And to put them to use, try a slow-cooked dish like lamb tagine with prunes or a bowl of harira, both built on everyday Moroccan spices.

FAQ

How long do spices last after opening?

Opening does not start a new clock, but air and moisture get in each time. Kept in a tight jar away from heat and light, ground spices stay good for 2 to 4 years and whole spices for 3 to 4 years.

Should spices be stored in glass or plastic?

Glass is better for the long term. It does not absorb smells, it seals well and it is easy to clean. Plastic bags are fine only for short periods.

Is it OK to keep spices above the stove?

It is the worst place for them. The heat and steam from cooking drive out the aroma and can make ground spices clump.

Can I use spices after the best-by date?

Usually yes, if they are dry and show no mold or bugs. They will be weaker, so smell them first and use a little more if needed.

How do I store saffron?

In a small airtight container, somewhere dark and cool, away from the stove. Whole threads keep their flavor longer than ground saffron.

Does freezing spices keep them fresh?

It can help for large amounts you will not use for months, as long as they are sealed well. Let them come to room temperature before opening so no moisture forms.